Stewed Lamb's Tongues

Ingredients

• six Lamb’s Tongues
• more than 3 table-spoonfuls of butter
• an onion cut in slices
• two slices of carrot
• three slices of turnip
• 3 table-spoonfuls of flour
• lqt. of stock
• 1 table-spoonful of salt
• a bunch of sweet herbs

Method

1. 1

   Boil the tongues for an hour and a half, then skin.

2. 2

   Cook onion, carrot, and turnip in butter, add flour, then stock.

3. 3

   Add tongues, salt, and herbs, simmer for two hours.

4. 4

   Serve with vegetables and gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 253. The excerpt below is the record exactly as published.

Stewed Lamb's Tongues. — (1) Put six Lamb’s Tongues into a saucepan of water and boil for an-liour-and-a-half ; take out, plunge them into cold water for a few minutes, take them out again, and skin. Put a little more than 3 table-spoonfuls of butter into a saucepan with an onion cut in slices, two slices of carrot and three of turnip, and cook gently for a-quarter-of-an-hour. Sprinkle in 3 table- spoonfuls of flour, and stir well until it is brown ; pour in lqt. of stock, boil it up, put in the tongue, and sprinkle over 1 table-spoonful of salt and a little pepper, and add a bunch of sweet herbs

Cook this with the app: pantry check, scaling, and the assistant.